medium size, fresh, unpeeled
red wine vinegar
green bell peppers
red pepper flakes
or dry red wine
small, in shells, scrubbed
Peel and devein raw shrimp, reserving shells.
Skin fillets, reserving skin.
Cut fillets into 1 inch cubes.
Set shrimp and fillets aside.
Combine shrimp shells, fillet skin, water and vinegar in a non-aluminum saucepan; bring to a boil.
Reduce heat and simmer uncovered 20 min.
Strain and reserve cooking liquid.
Discard fish trimmings.
Coat a non-aluminum dutch oven with cooking spray; add oil and place over medium-high heat until hot.
Add onion and garlic and sauté until tender.
Add bell pepper and tomatoes, basil, pepper, and red pepper flakes.
Cook 5 min.
Add wine and reserved cooking liquid; bring to a boil.
Reduce heat; simmer, uncovered, 15 min.
Add clams; cook over low heat 3 min. or until shells begin to open.
Add shrimp, fillet cubes and crabmeat.
Cook over low heat 7 min. or until fillet cubes flake easily when tested with a fork.